Grilled & BBQ

Ping Kai is the quintessential Lao and Isan-style grilled chicken, featuring chicken marinated in a fragrant paste of lemongrass, garlic, coriander root, fresh turmeric, and ginger, then slowly grilled over charcoal until golden and smoky. This beloved street food dish showcases the bold, aromatic flavors of northeastern Thailand and Laos, with a marinade that balances savory fish sauce, sweet palm sugar, and earthy spices. Traditionally served on bamboo skewers alongside sticky rice and green papaya salad, Ping Kai represents the heart of Isan cuisine with its simple yet deeply flavorful preparation.

Gai Yang is a beloved Thai grilled chicken dish originating from the Isan region of northeastern Thailand. This iconic street food features butterflied whole chickens or chicken pieces marinated in a fragrant paste of lemongrass, garlic, coriander root, and aromatic spices, then slowly grilled over charcoal until the skin turns golden-bronze and the meat becomes tender and juicy. The marinade creates a perfect balance of savory, slightly sweet, and herbaceous flavors that penetrate deep into the chicken. Traditionally served with sticky rice, som tam (green papaya salad), and nam jim jaew (a spicy-tangy dipping sauce), Gai Yang embodies the essence of Isan cuisine with its bold flavors and communal eating style.

Kai Yang is a beloved Isan-style grilled chicken dish that epitomizes the bold, rustic flavors of northeastern Thailand. This iconic street food features whole chickens butterflied and marinated in a fragrant paste of garlic, lemongrass, coriander root, and black peppercorns, then slowly grilled over charcoal until the skin turns golden-bronze with slightly charred edges. The marinade creates a perfect harmony of savory fish sauce, sweet palm sugar, and aromatic herbs that deeply penetrate the meat during an overnight rest. The result is incredibly juicy chicken with crispy, flavorful skin infused with smoky essence from the charcoal. Traditionally served with sticky rice, som tam (green papaya salad), and nam jim jaew (a spicy-tangy dipping sauce), Kai Yang embodies the communal spirit of Isan dining where grilled chicken is shared family-style.

Grilled pork neck with spicy dipping sauce. A signature dish from Northeastern Thailand (Isan), featuring tender and juicy pork neck marinated with the classic Thai aromatic trio 'sam kler' (garlic, white pepper, and coriander root), then grilled to smoky perfection. The combination of lean meat and marbled fat creates an ideal balance of flavor and texture. Traditionally served with sticky rice, fresh vegetables, and nam jim jaew, a tangy and spicy dipping sauce that complements the rich, smoky meat.

Salt-crusted grilled fish stuffed with lemongrass and kaffir lime leaves. This iconic Thai dish features whole fish encased in a thick salt crust and grilled over charcoal, sealing in natural moisture while infusing it with aromatic herbs. The salt crust creates a seal that locks in the fish's natural juices, resulting in incredibly moist and tender flesh with a wonderful lemony fragrance. Popular at night markets and street food stalls throughout Thailand, especially in Northeastern Isan region, Pla Pao is as much about the communal experience of eating as it is about savoring perfectly cooked fresh fish.